Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Indulge in the vibrant flavors of Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats. This delectable vegetarian dish is not only low-carb but also a powerhouse of nutrients, making it perfect for a quick weeknight dinner or a stunning side at gatherings. Each zucchini boat is filled with a creamy ricotta mixture combined with sautéed spinach and mushrooms, offering a satisfying bite that complements any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 4 medium zucchini
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 small onion
- 1 cup chopped mushrooms
- 2 cups chopped fresh spinach
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Halve the zucchini lengthwise and scoop out the centers to create boats.
- In a skillet, heat olive oil over medium heat; sauté minced garlic and onion for about 2 minutes.
- Add chopped mushrooms; cook for 3-4 minutes until softened.
- Stir in chopped spinach; cook until wilted (about 2 minutes). Remove from heat.
- Mix ricotta, Parmesan cheese, salt, pepper, and optional red pepper flakes into the skillet.
- Evenly fill each zucchini boat with the ricotta mixture.
- Place stuffed zucchini on the baking sheet and bake for 20-25 minutes or until tender.
- Serve warm, optionally garnished with fresh basil.
Nutrition
- Serving Size: 1 stuffed zucchini boat (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 30mg